Methods and compositions for treating gastroparesis

ABSTRACT

Compositions comprising a plurality of yeast cells, wherein said plurality of yeast cells are characterized by their ability to treat gastroparesis in a subject (e.g., stimulating stomach contraction, reducing abnormal gastric acid and/or pepsin production), as a result of having been cultured in the presence of an alternating electric field having a specific frequency and a specific field strength. Also included are methods of making and using such compositions.

FIELD OF THE INVENTION

The invention relates to compositions that can ameliorate or prevent gastroparesis and are useful as dietary supplements (e.g., health drinks) or medication (e.g., pills). These compositions contain yeast cells obtainable by growth in electromagnetic fields with specific frequencies and field strengths.

BACKGROUND OF THE INVENTION

Gastroparesis is a common condition. The upper portion of a human stomach generates electrical waves that sweep across the antrum, causing the stomach to contract, to grind food and to empty food into the intestines. Gastroparesis occurs when the rate of the electrical waves slow and the stomach muscles contract less frequently. Common symptoms of gastroparesis include nausea, vomiting, a feeling of fullness after only a few bites of food, bloating, and excessive belching.

Gastroparesis is caused by either diseases of the stomach muscles or the nerves that control these muscles. It is commonly associated with diabetes mellitus, which damages the nerves controlling the stomach muscle. Other causes include nervous reflexes, imbalance of potassium, calcium or magnesium, certain medications and certain diseases. Scars and fibrous tissue from ulcers and tumors that block the outlet of the stomach can mimic gastroparesis.

Gastroparesis is diagnosed based on symptoms and physical examination. A gastric emptying study is the most common method to measure the emptying of food from the stomach. An Upper gastrointestinal endoscopy test is another common examination to exclude the possibility of an obstruction as the cause of the patient's symptoms. An antro-duodenal motility study measures the pressure that is generated by the contractions of the stomach and intestinal muscles. Another test is an electrogastrogram (EGG), which records the electrical signals that travel through the stomach muscles and control the muscles' contractions. The electrical signals normally precede each contraction. In most patients, the rhythm of the electrical signals is either irregular or there is no post-meal increase in electrical power. Although an EGG does not measure gastric emptying directly, it is an attractive test for suspected gastroparesis.

Currently available medications treat gastroparesis by stimulating the stomach to contract more normally. Metoclopramide is an effective medication that has side effects such as restlessness, fatigue, agitation and depression. Another drug is domperidone, which has not been approved in the United States. The third drug is erythromycin, which stimulates short bursts of strong contractions that are more like the contractions that sweep undigested food into the colon than regular digestive contractions. Like erythromycin, octreotide, a hormone-like drug, can be injected underneath the skin to stimulate short bursts of strong contraction. The last resort is surgery, which is occasionally used to create a larger opening between the stomach and the small intestine in order to facilitate the process of emptying the stomach.

Gastroparesis may become worse with time. Motility disorders of the muscles of the small intestine and colon make gastroparesis difficult to treat. There remains a need for an effective treatment for gastroparesis.

SUMMARY OF THE INVENTION

This invention is based on the discovery that certain yeast cells can be activated by electromagnetic fields having specific frequencies and field strengths to produce substances useful in treating gastroparesis. Compositions comprising these activated yeast cells can therefore be used as medication, or dietary supplements in the form of health drinks or dietary pills (tablets or powder). For instance, these compositions can be used to alleviate gastroparesis symptoms in a human patient, or to prevent or postpone the onset of gastroparesis in a high risk individual (e.g., someone predisposed to gastroparesis because of his health or life style).

This invention embraces a composition comprising a plurality of yeast cells that have been cultured in an alternating electric field having a frequency in the range of about 9500 to 13500 MHz (e.g., 9500-10500, 11700-12700 and 12200-13200 MHz) and a field strength in the range of about 200-450 mV/cm (e.g., 235-255, 240-260, 250-270, 255-275, 265-285, 275-295, 280-300, 290-310, 290-320, 330-350 and 360-380 mV/cm). The yeast cells are cultured for a period of time sufficient to activate said plurality of yeast cells to produce substances useful in treating gastroparesis in a subject. In one embodiment, the frequency and/or the field strength of the alternating electric field can be altered within the aforementioned ranges during said period of time. In other words, the yeast cells are exposed to a series of electromagnetic fields. An exemplary period of time is about 10-50 hours.

Also included in this invention is a composition comprising a plurality of yeast cells that have been cultured under acidic conditions in an alternating electric field having a frequency in the range of about 10010-12800 MHz (e.g., 12600-12780 MHz) and a field strength in the range of about 235 to 380 mV/cm (e.g., 280-330 mV/cm). In one embodiment, the yeast cells are exposed to a series of electromagnetic fields. An exemplary period of time is about 10-100 hours.

Yeast cells that can be included in this composition can be derived from parent strains available from the China General Microbiological Culture Collection Center (“CGMCC”), China Committee for Culture Collection of Microorganisms, Institute of Microbiology, Chinese Academy of Sciences, Haidian, P.O. Box 2714, Beijing, 100080, China. Useful yeast species include, but are not limited to, those commonly used in food and pharmaceutical industries, such as Saccharomyces sp., Schizosaccharomyces pombe, Saccharomyces sake, Saccharomyces uvarum, Saccharomyces rouxii, Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Rhodotorula aurantiaca and Rhodotorula rubar. For instance, the yeast cells can be of the strain Saccharomyces cerevisiae Hansen AS2.559, Saccharomyces sp. AS2.311, Schizosaccharomyces pombe Lindner AS2.994, Saccharomyces sake Yabe ACCC2045, Saccharomyces uvarum Beijer IFFI1044, Saccharomyces rouxii Boutroux AS2.180, Saccharomyces cerevisiae Hansen Var. ellipsoideus AS2.612, Saccharomyces carlsbergensis Hansen AS2.377, Rhodotorula rubar (Demme) Lodder AS2.282 and Saccharomyces cerevisiae Hansen AS2.69. Other useful yeast strains are illustrated in Table 1.

This invention further embraces a composition comprising a plurality of yeast cells, wherein said plurality of yeast cells have been activated to treat gastroparesis in a subject. Included in this invention are also methods of making these compositions.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Exemplary methods and materials are described below, although methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present invention. All publications and other references mentioned herein are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will control. The materials, methods, and examples are illustrative only and not intended to be limiting. Throughout this specification and claims, the word “comprise,” or variations such as “comprises” or “comprising” will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers. A subject includes a human and veterinary subject.

Other features and advantages of the invention will be apparent from the following detailed description, and from the claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic diagram showing an exemplary apparatus for activating yeast cells using electromagnetic fields. 1: yeast culture; 2: container; 3: power supply.

FIG. 2 is a schematic diagram showing an exemplary apparatus for making yeast compositions of the invention. The apparatus comprises a signal generator and interconnected containers A, B and C.

FIG. 3 shows representative EGGs. A represents an electrogastrogram of rabbits before feeding; B represents an electrogastrogram of rabbits in the AY group at 60 minutes after feeding; C represents an electrogastrogram of rabbits in the NY group at 60 minutes after feeding; and D represents an electrogastrogram of rabbits in the CK group at 60 minutes after feeding.

DETAILED DESCRIPTION OF THE INVENTION

This invention is based on the discovery that certain yeast strains can be activated by electromagnetic fields (“EMF”) having specific frequencies and field strengths to become highly efficient in producing substances that increase the bioelectrical activities of the stomach, reduce abnormal gastric acid secretion and/or abnormal pepsin production in a subject. Compositions containing these activated yeast cells are therefore useful in the treatment of gastroparesis. Yeast compositions containing activated yeast cells can be used as medication or dietary supplements.

Since the activated yeast cells contained in the yeast compositions have been cultured to endure acidic conditions (pH 2.5-4.2), these cells can survive the gastric environment and pass on to the intestines. Once in the intestines, the yeast cells are ruptured by various digestive enzymes, and the anti-gastroparesis substances are released and readily absorbed.

I. Yeast Strains Useful in the Invention

The types of yeasts useful in this invention include, but are not limited to, yeasts of the genera Saccharomyces, Schizosaccharomyces, and Rhodotorula.

Exemplary species within the above-listed genera include, but are not limited to, those illustrated in Table 1. Yeast strains useful for this invention can be obtained from laboratory cultures, or from publically accessible culture depositories, such as CGMCC and the American Type Culture Collection, 10801 University Boulevard, Manassas, Va. 20110-2209. Non-limiting examples of useful strains (with accession numbers of CGMCC) are Saccharomyces cerevisiae Hansen AS2.559 Saccharomyces sp. AS2.311, Schizosaccharomyces pombe Lindner AS2.994, Saccharomyces sake Yabe ACCC2045, Saccharomyces uvarum Beijer IFFI1044, Saccharomyces rouxii Boutroux AS2.180, Saccharomyces cerevisiae Hansen Var. ellipsoideus AS2.612, Saccharomyces carlsbergensis Hansen AS2.377, Rhodotorula rubar (Demme) Lodder AS2.282 and Saccharomyces cerevisiae Hansen AS2.69. Other useful yeast strains are illustrated in Table 1.

Although it is preferred, the preparation of the yeast compositions of this invention is not limited to starting with a pure strain of yeast. A yeast composition of the invention may be produced by culturing a mixture of yeast cells of different species or strains. The ability of any activated species or strain of yeasts to treat gastroparesis can be readily tested by methods known in the art. See, for instance, Examples 1 and 2. TABLE 1 Exemplary Yeast Strains Saccharomyces cerevisiae Hansen ACCC2034 ACCC2035 ACCC2036 ACCC2037 ACCC2038 ACCC2039 ACCC2040 ACCC2041 ACCC2042 AS2.1 AS2.4 AS2.11 AS2.14 AS2.16 AS2.56 AS2.69 AS2.70 AS2.93 AS2.98 AS2.101 AS2.109 AS2.110 AS2.112 AS2.139 AS2.173 AS2.174 AS2.182 AS2.196 AS2.242 AS2.336 AS2.346 AS2.369 AS2.374 AS2.375 AS2.379 AS2.380 AS2.382 AS2.390 AS2.393 AS2.395 AS2.396 AS2.397 AS2.398 AS2.399 AS2.400 AS2.406 AS2.408 AS2.409 AS2.413 AS2.414 AS2.415 AS2.416 AS2.422 AS2.423 AS2.430 AS2.431 AS2.432 AS2.451 AS2.452 AS2.453 AS2.458 AS2.460 AS2.463 AS2.467 AS2.486 AS2.501 AS2.502 AS2.503 AS2.504 AS2.516 AS2.535 AS2.536 AS2.558 AS2.560 AS2.561 AS2.562 AS2.576 AS2.593 AS2.594 AS2.614 AS2.620 AS2.628 AS2.631 AS2.666 AS2.982 AS2.1190 AS2.1364 AS2.1396 IFFI1001 IFFI1002 IFFI1005 IFFI1006 IFFI1008 IFFI1009 IFFI1010 IFFI1012 IFFI1021 IFFI1027 IFFI1037 IFFI1042 IFFI1043 IFFI1045 IFFI1048 IFFI1049 IFFI1050 IFFI1052 IFFI1059 IFFI1060 IFFI1062 IFFI1063 IFFI1202 IFFI1203 IFFI1206 IFFI1209 IFFI1210 IFFI1211 IFFI1212 IFFI1213 IFFI1214 IFFI1215 IFFI1220 IFFI1221 IFFI1224 IFFI1247 IFFI1248 IFFI1251 IFFI1270 IFFI1277 IFFI1287 IFFI1289 IFFI1290 IFFI1291 IFFI1292 IFFI1293 IFFI1297 IFFI1300 IFFI1301 IFFI1302 IFFI1307 IFFI1308 IFFI1309 IFFI1310 IFFI1311 IFFI1331 IFFI1335 IFFI1336 IFFI1337 IFFI1338 IFFI1339 IFFI1340 IFFI1345 IFFI1348 IFFI1396 IFFI1397 IFFI1399 IFFI1411 IFFI1413 IFFI1441 IFFI1443 Saccharomyces cerevisiae Hansen Var. ellipsoideus (Hansen) Dekker ACCC2043 AS2.2 AS2.3 AS2.8 AS2.53 AS2.163 AS2.168 AS2.483 AS2.541 AS2.559 AS2.606 AS2.607 AS2.611 AS2.612 Saccharomyces chevalieri Guilliermond AS2.131 AS2.213 Saccharomyces delbrueckii AS2.285 Saccharomyces delbrueckii Lindner ver. mongolicus (Saito) Lodder et van Rij AS2.209 AS2.1157 Saccharomyces exiguous Hansen AS2.349 AS2.1158 Saccharomyces fermentati (Saito) Lodder et van Rij AS2.286 AS2.343 Saccharomyces logos van laer et Denamur ex Jorgensen AS2.156 AS2.327 AS2.335 Saccharomyces mellis (Fabian et Quinet) Lodder et kreger van Rij AS2.195 Saccharomyces mellis Microellipsoides Osterwalder AS2.699 Saccharomyces oviformis Osteralder AS2.100 Saccharomyces rosei (Guilliermond) Lodder et Kreger van Rij AS2.287 Saccharomyces rouxii Boutroux AS2.178 AS2.180 AS2.370 AS2.371 Saccharomyces sake Yabe ACCC2045 Candida arborea AS2.566 Candida lambica (Lindner et Genoud) van. Uden et Buckley AS2.1182 Candida krusei (Castellani) Berkhout AS2.1045 Candida lipolytica (Harrison) Diddens et Lodder AS2.1207 AS2.1216 AS2.1220 AS2.1379 AS2.1398 AS2.1399 AS2.1400 Candida parapsilosis (Ashford) Langeron et Talice Var. intermedia Van Rij et Verona AS2.491 Candida parapsilosis (Ashford) Langeron et Talice AS2.590 Candida pulcherrima (Lindner) Windisch AS2.492 Candida rugousa (Anderson) Diddens et Lodder AS2.511 AS2.1367 AS2.1369 AS2.1372 AS2.1373 AS2.1377 AS2.1378 AS2.1384 Candida tropicalis (Castellani) Berkhout ACCC2004 ACCC2005 ACCC2006 AS2.164 AS2.402 AS2.564 AS2.565 AS2.567 AS2.568 AS2.617 AS2.637 AS2.1387 AS2.1397 Candida utilis Henneberg Lodder et Kreger Van Rij AS2.120 AS2.281 AS2.1180 Crebrothecium ashbyii (Guillermond) Routein (Eremothecium ashbyii Guilliermond) AS2.481 AS2.482 AS2.1197 Geotrichum candidum Link ACCC2016 AS2.361 AS2.498 AS2.616 AS2.1035 AS2.1062 AS2.1080 AS2.1132 AS2.1175 AS2.1183 Hansenula anomala (Hansen)H et P sydow ACCC2018 AS2.294 AS2.295 AS2.296 AS2.297 AS2.298 AS2.299 AS2.300 AS2.302 AS2.338 AS2.339 AS2.340 AS2.341 AS2.470 AS2.592 AS2.641 AS2.642 AS2.782 AS2.635 AS2.794 Hansenula arabitolgens Fang AS2.887 Hansenula jadinii (A. et R Sartory Weill et Meyer) Wickerham ACCC2019 Hansenula saturnus (Klocker) H et P sydow ACCC2020 Hansenula schneggii (Weber) Dekker AS2.304 Hansenula subpelliculosa Bedford AS2.740 AS2.760 AS2.761 AS2.770 AS2.783 AS2.790 AS2.798 AS2.866 Kloeckera apiculata (Reess emend. Klocker) Janke ACCC2022 ACCC2023 AS2.197 AS2.496 AS2.714 ACCC2021 AS2.711 Lipomycess starkeyi Lodder et van Rij AS2.1390 ACCC2024 Pichia farinosa (Lindner) Hansen ACCC2025 ACCC2026 AS2.86 AS2.87 AS2.705 AS2.803 Pichia membranaefaciens Hansen ACCC2027 AS2.89 AS2.661 AS2.1039 Rhodosporidium toruloides Banno ACCC2028 Rhodotorula glutinis (Fresenius) Harrison AS2.2029 AS2.280 ACCC2030 AS2.102 AS2.107 AS2.278 AS2.499 AS2.694 AS2.703 AS2.704 AS2.1146 Rhodotorula minuta (Saito) Harrison AS2.277 Rhodotorula rubar (Demme) Lodder AS2.21 AS2.22 AS2.103 AS2.105 AS2.108 AS2.140 AS2.166 AS2.167 AS2.272 AS2.279 AS2.282 ACCC2031 Rhodotorula aurantiaca (Saito) Lodder AS2.102 AS2.107 AS2.278 AS2.499 AS2.694 AS2.703 AS2.1146 Saccharomyces carlsbergensis Hansen AS2.113 ACCC2032 ACCC2033 AS2.312 AS2.116 AS2.118 AS2.121 AS2.132 AS2.162 AS2.189 AS2.200 AS2.216 AS2.265 AS2.377 AS2.417 AS2.420 AS2.440 AS2.441 AS2.443 AS2.444 AS2.459 AS2.595 AS2.605 AS2.638 AS2.742 AS2.745 AS2.748 AS2.1042 Saccharomyces uvarum Beijer IFFI1023 IFFI1032 IFFI1036 IFFI1044 IFFI1072 IFFI1205 IFFI1207 Saccharomyces willianus Saccardo AS2.5 AS2.7 AS2.119 AS2.152 AS2.293 AS2.381 AS2.392 AS2.434 AS2.614 AS2.1189 Saccharomyces sp. AS2.311 Saccharomycodes ludwigii Hansen ACCC2044 AS2.243 AS2.508 Saccharomycodes sinenses Yue AS2.1395 Schizosaccharomyces octosporus Beijerinck ACCC2046 AS2.1148 Schizosaccharomyces pombe Lindner ACCC2047 ACCC2048 AS2.214 AS2.248 AS2.249 AS2.255 AS2.257 AS2.259 AS2.260 AS2.274 AS2.994 AS2.1043 AS2.1149 AS2.1178 IFFI1056 Sporobolomyces roseus Kluyver et van Niel ACCC2049 ACCC2050 AS2.19 AS2.962 AS2.1036 ACCC2051 AS2.261 AS2.262 Torulopsis candida (Saito) Lodder AS2.270 ACCC2052 Torulopsis famta (Harrison) Lodder et van Rij ACCC2053 AS2.685 Torulopsis globosa (Olson et Hammer) Lodder et van Rij ACCC2054 AS2.202 Torulopsis inconspicua Lodder et Kreger van Rij AS2.75 Trichosporon behrendii Lodder et Kreger van Rij ACCC2056 AS2.1193 Trichosporon capitatum Diddens et Lodder ACCC2056 AS2.1385 Trichosporon cutaneum (de Beurm et al.) Ota ACCC2057 AS2.25 AS2.570 AS2.571 AS2.1374 Wickerhamia fluorescens (Soneda) Soneda ACCC2058 AS2.1388 II. Application of Electromagnetic Fields

An electromagnetic field useful in this invention can be generated and applied by various means well known in the art. For instance, the EMF can be generated by applying an alternating electric field or an oscillating magnetic field.

Alternating electric fields can be applied to cell cultures through electrodes in direct contact with the culture medium, or through electromagnetic induction. See, e.g., FIG. 1. Relatively high electric fields in the medium can be generated using a method in which the electrodes are in contact with the medium. Care must be taken to prevent electrolysis at the electrodes from introducing undesired ions into the culture and to prevent contact resistance, bubbles, or other features of electrolysis from dropping the field level below that intended. Electrodes should be matched to their environment, for example, using Ag—AgCl electrodes in solutions rich in chloride ions, and run at as low a voltage as possible. For general review, see Goodman et al., Effects of EMF on Molecules and Cells, International Review of Cytology, A Survey of Cell Biology, Vol. 158, Academic Press, 1995.

The EMFs useful in this invention can also be generated by applying an oscillating magnetic field. An oscillating magnetic field can be generated by oscillating electric currents going through Helmholtz coils. Such a magnetic field in turn induces an electric field.

The frequencies of EMFs useful in this invention range from about 9500 to 13500 MHz (e.g., 9500-10500, 11700-12700 and 12200-13200 MHz). Exemplary frequencies are 10012, 10038, 12177, 12712 and 12733 MHz. The field strength of the electric field useful in this invention ranges from about 200-450 mV/cm (e.g., 235-255, 240-260, 250-270, 255-275, 265-285, 275-295, 280-300, 290-310, 290-320, 330-350 and 360-380 mV/cm). Exemplary field strengths are 253, 255, 260, 277, 279, 280, 290, 293, 294, 314, 343 and 364 mV/cm.

When a series of EMFs are applied to a yeast culture, the yeast culture can remain in the same container while the same set of EMF generator and emitters is used to change the frequency and/or field strength. The EMFs in the series can each have a different frequency or a different field strength; or a different frequency and a different field strength. Such frequencies and field strengths are preferably within the above-described ranges. Although any practical number of EMFs can be used in a series, it may be preferred that the yeast culture be exposed to a total of, for example, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 or more EMFs in a series. In one embodiment, the yeast culture is exposed to a series of EMFs, wherein the frequency of the electric field is alternated in the range of 9500-10500, 11700-12700 and 12200-13200 MHz.

Although the yeast cells can be activated after even a few hours of culturing in the presence of an EMF, it may be preferred that the activated yeast cells be allowed to multiply and grow in the presence of the EMF(s) for a total of 10-50 hours.

FIG. 1 illustrates an exemplary apparatus for generating alternating electric fields. An electric field of a desired frequency and intensity is generated by an AC source (3) capable of generating an alternating electric field, preferably in a sinusoidal wave form, in the frequency range of 10 to 20,000 MHz. Signal generators capable of generating signals with a narrower frequency range can also be used. If desirable, a signal amplifier can also be used to increase the output. The activation container (2) can be made from non-conductive material, e.g., plastics, glass or ceramic. The wire connecting the activation container (2) and the signal generator (3) is preferably a high frequency coaxial cable with a transmission frequency of at least 30 GHz.

The alternating electric field can be applied to the culture by a variety of means, including placing the yeast culture (1) in close proximity to the signal emitters such as a metal wire or tube capable of transmitting EMFs. The metal wire or tube can be made of red copper, and be placed inside the container (2), reaching as deep as 3-30 cm. For example, if the fluid in the container (2) has a depth of 15-20 cm, 20-30 cm, 30-50 cm, 50-70 cm, 70-100 cm, 100-150 cm or 150-200 cm, the metal wire can be 3-5 cm, 5-7 cm, 7-10 cm, 10-15 cm, 15-20 cm, 20-30 cm and 25-30 cm from the bottom of the container (2), respectively. The number of electrode wires used depends on the volume of the culture as well as the diameter of the wires. The number of metal wires/tubes used can be from 1 to 10 (e.g., 2 to 3). It is recommended, though not mandated, that for a culture having a volume up to 10 L, metal wires/tubes having a diameter of 0.5 to 2.0 mm be used. For a culture having a volume between 10 L and 100 L, metal wires/tubes having a diameter of 3.0 to 5.0 mm can be used. For a culture having a volume in the range of 100-1000 L, metal wires/tubes having a diameter of 6.0 to 15.0 mm can be used. For a culture having a volume greater than 1000 L, metal wires/tubes having a diameter of 20.0 to 25.0 mm can be used.

In one embodiment, the electric field is applied by electrodes submerged in the culture (1). In this embodiment, one of the electrodes can be a metal plate placed on the bottom of the container (2), and the other electrode can comprise a plurality of electrode wires evenly distributed in the culture (1) so as to achieve even distribution of the electric field energy. The number of electrode wires used depends on the volume of the culture as well as the diameter of the wires.

III. Culture Media

Culture media useful in this invention contain sources of nutrients assimilable by yeast cells. Complex carbon-containing substances in a suitable form, such as carbohydrates (e.g., sucrose, glucose, fructose, dextrose, maltose, xylose, cellulose, starches, etc.) and coal, can be the carbon sources for yeast cells. The exact quantity of the carbon sources utilized in the medium can be adjusted in accordance with the other ingredients of the medium. In general, the amount of carbohydrates varies between about 0.1% and 10% by weight of the medium and preferably between about 0.1% and 5% (e.g., about 2%). These carbon sources can be used individually or in combination. Amino acid-containing substances in suitable form (e.g., beef extract and peptone) can also be added individually or in combination. In general, the amount of amino acid containing substances varies between about 0.1% and 0.5% by weight of the medium and preferably between about 0.1% and 0.3% (e.g., about 0.25%). Among the inorganic salts which can be added to the culture medium are the customary salts capable of yielding sodium, potassium, calcium, phosphate, sulfate, carbonate, and like ions. Non-limiting examples of nutrient inorganic salts are (NH₄)₂HPO₄, KH₂PO₄, K₂HPO₄, CaCO₃, MgSO₄, NaCl, and CaSO₄.

IV. Electromagnetic Activation of Yeast Cells

To activate or enhance the ability of yeast cells to produce substances beneficial for the treatment of gastroparesis (e.g., stimulating stomach contraction), these cells can be activated by being cultured in an appropriate medium under sterile conditions at 20° C.-38° C., preferably at 28-32° C. (e.g., 30° C.) for a sufficient amount of time, e.g., 10-50 hours, in an alternating electric field or a series of alternating electric fields as described above.

An exemplary culture medium is made by mixing 1000 ml of distilled water with 18 g of mannitol, 20 μg of vitamin B₁₂, 40 μg of vitamin B₆, 10 μg of vitamin D, 35 ml of fetal bovine serum, 0.20 g of KH₂PO₄, 0.25 g of MgSO₄.7H₂O, 0.3 g of NaCl, 0.2 g of CaSO₄.2H₂O, 4.0 g of CaCO₃.5H₂O, and 2.5 g of peptone.

An exemplary set-up of the culturing process is depicted in FIG. 1. Untreated yeast cells are added to a culture medium at 1×10⁸ cells per 1000 ml of the culture medium. The yeast cells may be Saccharomyces cerevisiae Hansen AS2.559, or may be selected from any of the strains listed in Table 1. An exemplary activation process of the yeast cells involves the following sequence: the yeast cells are grown in the culture medium for 23-43 hours (e.g., 28 hours) at 28-32° C. and then exposed to (1) an alternating electric field having a frequency of 10012 MHz and a field strength in the range of 240-260 mV/cm (e.g., 255 mV/cm) for 7-17 hours (e.g., 12 hours); (2) then to an alternating electric field having a frequency of 10038 MHz and a field strength in the range of 235-255 mV/cm (e.g., 253 mV/cm) for 31-41 hours (e.g., 36 hours); (3) then to an alternating electric field having a frequency of 12177 MHz and a field strength in the range of 265-285 mV/cm (e.g., 277 mV/cm) for 36-46 hours (e.g., 41 hours); (4) then to an alternating electric field having a frequency of 12712 MHz and a field strength in the range of 290-310 mV/cm (e.g., 294 mV/cm) for 20-30 hours (e.g., 25 hours); and (5) finally to an alternating electric field having a frequency of 12733 MHz and a field strength in the range of 255-275 mV/cm (e.g., 260 mV/cm) for 10-20 hours (e.g., 15 hours). The activated yeast cells are then recovered from the culture medium by various methods known in the art, dried (e.g., by lyophilization) and stored at about 4° C. in powder form. The resultant yeast powder preferably contains no less than 10¹⁰ cells/g activated yeast.

Subsequently, the activated yeast cells can be evaluated for their ability to treat gastroparesis using standard methods known in the art, such as those described in Section VII.

V. Acclimatization of Yeast Cells to the Gastric Environment

Because the activated yeast cells of this invention must pass through the stomach before reaching the small intestine, where the effective components are released from these yeast cells, it is preferred that these yeasts be cultured under acidic conditions so as to acclimatize the cells to the gastric juice. This acclimatization process results in better viability of the yeast cells in the acidic gastric environment.

To achieve this, the yeast powder containing activated yeast cells can be mixed with a highly acidic acclimatizing culture medium at 10 g (containing more than 10¹⁰ activated cells per gram) per 1000 ml. The yeast mixture can then be cultured first in the presence of an alternating electric field having a frequency of 12712 MHz and a field strength in the range of 290-320 mV/cm (e.g., 314 mV/cm) at about 28 to 32° C. for 36-42 hours (e.g., 38 hours). The resultant yeast cells can then be further incubated in the presence of an alternating electric field having a frequency of 12733 MHz and a field strength in the range of 275-295 mV/cm (e.g., 290 mV/cm) at about 28 to 32° C. for 16-28 hours (e.g., 20 hours). The resulting acclimatized yeast cells are then recovered from the culture medium by various methods known in the art and are dried and stored either in powder form (≧10¹⁰ cells/g) at room temperature or in vacuum at 0-4° C.

An exemplary acclimatizing culture medium is made by mixing 700 ml fresh pig gastric juice and 300 ml wild Chinese hawthorn extract. The pH of acclimatizing culture medium is adjusted to 2.5 with 0.1 M hydrochloric acid (HCl) and 0.2 M potassium hydrogen phthalate (C₆H₄(COOK)COOH). The fresh pig gastric juice is prepared as follows. At about 4 months of age, newborn Holland white pigs are sacrificed, and the entire contents of their stomachs are retrieved and mixed with 2000 ml of water under sterile conditions. The mixture is then allowed to stand for 6 hours at 4° C. under sterile conditions to precipitate food debris. The supernatant is collected for use in the acclimatizing culture medium. To prepare the wild Chinese hawthorn extract, 500 g of fresh wild Chinese hawthorn is dried under sterile conditions to reduce water content (≦8%). The dried fruit is then ground (≧20 mesh) and added to 1500 ml of sterile water. The hawthorn slurry is allowed to stand for 6 hours at 4° C. under sterile conditions. The hawthorn supernatant is collected to be used in the acclimatizing culture medium.

VI. Manufacture of Yeast Compositions

To prepare the yeast compositions of the invention, an apparatus depicted in FIG. 2 or an equivalent thereof can be used. This apparatus includes three containers, a first container (A), a second container (B), and a third container (C), each equipped with a pair of electrodes (4). One of the electrodes is a metal plate placed on the bottom of the containers, and the other electrode comprises a plurality of electrode wires evenly distributed in the space within the container to achieve even distribution of the electric field energy. All three pairs of electrodes are connected to a common signal generator.

The culture medium used for this purpose is a mixed fruit extract solution containing the following ingredients per 1000 L: 300 L of wild Chinese hawthorn extract, 300 L of jujube extract, 300 L of Schisandra chinensis (Turez) Baill seeds extract, and 100 L of soy bean extract. To prepare hawthorn, jujube and Schisandra chinensis (Turez) Baill seeds extracts, the fresh fruits are washed and dried under sterile conditions to reduce the water content to no higher than 8%. One hundred kilograms of the dried fruits are then ground (≧20 mesh) and added to 400 L of sterilized water. The mixtures are stirred under sterile conditions at room temperature for twelve hours, and then centrifuged at 1000 rpm to remove insoluble residues. To make the soy bean extract, fresh soy beans are washed and dried under sterile conditions to reduce the water content to no higher than 8%. Thirty kilograms of dried soy beans are then ground into particles of no smaller than 20 mesh, and added to 130 L of sterilized water. The mixture is stirred under sterile conditions at room temperature for twelve hours and centrifuged at 1000 rpm to remove insoluble residues. Once the mixed fruit extract solution is prepared, it is autoclaved at 121° C. for 30 minutes and cooled to below 40° C. before use.

One thousand grams of the activated yeast powder prepared as described above (Section V, supra) is added to 1000 L of the mixed fruit extract solution, and the yeast solution is transferred to the first container (A) shown in FIG. 2. The yeast cells are then cultured in the presence of an alternating electric field having a frequency of 12712 MHz and a field strength of about 360-380 mV/cm (e.g., 364 mV/cm) at 28-32° C. under sterile conditions for 19-29 hours (e.g., 24 hours). The yeast cells are further incubated in an alternating electric field having a frequency of 12733 MHz and a field strength of 280-300 mV/cm (e.g., 293 mV/cm). The culturing continues for 7-17 hours (e.g., 12 hours).

The yeast culture is then transferred from the first container (A) to the second container (B) (if need be, a new batch of yeast culture can be started in the now available the first container (A)), and subjected to an alternating electric field having a frequency of 12712 MHz and a field strength of 265-285 mV/cm (e.g., 279 mV/cm) for 19-29 hours (e.g., 24 hours). Subsequently the frequency and field strength of the electric field are changed to 12733 MHz and 250-270 mV/cm (e.g., 260 mV/cm), respectively. The culturing process continues for 7-17 hours (e.g., 12 hours).

The yeast culture is then transferred from the second container (B) to the third container (C), and subjected to an alternating electric field having a frequency of 12712 MHz and a field strength of 265-285 mV/cm (e.g., 279 mV/cm) for 19-29 hours (e.g., 24 hours). Subsequently the frequency and field strength of the electric field are changed to 12733 MHz and 250-270 mV/cm (e.g., 260 mV/cm), respectively. The culturing continues for 7-17 hours (e.g., 12 hours).

The yeast culture from the third container (C) can then be packaged into vacuum sealed bottles for use as dietary supplement or medication. The compositions may be conveniently formulated as health drinks. If desired, the final yeast culture can also be dried within 24 hours and stored in powder form. The dietary supplement or medication can be taken three to four times daily at 30˜50 ml or 100 ml per bottle for a three-month period (preferably a six-month period), preferably 10-30 minutes before meals and at bedtime.

In some embodiments, the compositions of the invention can also be administered intravenously or peritoneally in the form of a sterile injectable preparation. Such a sterile preparation can be prepared as follows. A sterilized health drink composition is first treated under ultrasound (≧18000 Hz) for 10 minutes and then centrifuged at 4355 rpm for another 10 minutes. The resulting supernatant is adjusted to pH 7.2-7.4 using 1 M NaOH and subsequently filtered through a membrane (0.22 μm for intravenous injection and 0.45 μm for peritoneal injection) under sterile conditions. The resulting sterile preparation is submerged in a 35-38° C. water bath for 30 minutes before use. In other embodiments, the compositions of the invention may also be formulated with pharmaceutically acceptable carriers to be orally administered in any orally acceptable dosage form including, but not limited to, capsules, tablets, suspensions or solutions.

The yeast compositions of the present invention are derived from yeasts used in food and pharmaceutical industries. The yeast compositions are thus devoid of side effects associated with many pharmaceutical compounds.

VII. EXAMPLES

In order that this invention be more fully understood, the following examples are set forth. These examples are for the purpose of illustration only and are not to be construed as limiting the scope of the invention in any way.

The activated yeast compositions used in the following examples were prepared as described above, using Saccharomyces cerevisiae Hansen AS2.559, cultured in the presence of an alternating electric field having the electric field frequency and field strength exemplified in the parentheses following the recommended ranges listed in Section IV, supra. Control (i.e., untreated) yeast compositions were those prepared in the same manner as described in Section IV, supra, except that the yeast cells were cultured in the absence of EMFs. Unless otherwise specified, all compositions of interest were administered to the animals by intragastric feeding.

Example 1 Effects of Yeast Compositions on Stomach Contraction

To test the ability of the activated yeast compositions to stimulate stomach contraction, thirty domestic rabbits (Oryctolagus curiculus) of average weight of about 2.0±0.2 kg (3-5 months old, half of them male and the other half female) were fasted for 16 hours and subsequently randomly divided into three groups, designated as AY, NY and CK.

Each rabbit was anesthetized by injection of 0.8 ml of a 2.5 g/dl pentobarbital solution through its marginal ear vein. A No. 10 urinary catheter was inserted into the stomach of the rabbit through its mouth (about 22 cm from its teeth) for feeding. See, e.g., Zhu Yu et al., Eds., Animal Disease Models, Tian Jin Science and Technology Translation Publishing Company (1997).

Each rabbit was then placed in a supine position on a rabbit board. The fur around the xiphoid process or ensisternum was shaved and the exposed skin was rubbed with 95% alcohol to remove surface oil. An electrode was placed onto the rabbit's abdomen over the gastric antrum, which was about 1 cm below and 1 cm to the left of xiphoid process. Another electrode was placed over the stomach, which was about 1 cm below and 1 cm to the right of xiphoid process. An electrogastrogram (EGG) was taken for 5 to 10 minutes first over gastric antrum and then over the stomach before the rabbits were fed.

Rabbits in the AY group were each given 2 ml of the activated yeast composition. Rabbits in the NY group were each given 2 ml of the control yeast composition. Rabbits in the CK group were each given 2 ml of saline. The rabbits in all three groups were otherwise maintained under the same conditions. An EGG was taken for each rabbit, first over the gastric antrum and then over the stomach, at 30 minutes and 60 minutes after feeding.

A representative EGG before and after feeding for rabbits in each group is shown in FIG. 3. The average frequency (1/min.) and intensity (μV) of electrical signals recorded on EGGs over a period of 3 to 5 minutes are summarized in Table 2a and Table 2b, respectively. TABLE 2a Effects of Treatment on the Frequency of Electrical Signals Time Gastric Antrum Stomach (min.) AY NY CK AY NY CK 0 2.7 ± 0.6 2.8 ± 0.5 2.8 ± 0.6 2.1 ± 0.5 2.3 ± 0.6 2.4 ± 0.5 30 2.6 ± 0.7 2.7 ± 0.5 2.7 ± 0.8 2.4 ± 0.5 1.8 ± 0.6 1.9 ± 0.7 60 2.9 ± 0.2 2.7 ± 0.7 2.7 ± 0.6 2.1 ± 0.4 2.7 ± 0.5 2.7 ± 0.7

TABLE 2b Effects of Treatment on the Intensity of Electrical Signals Time Gastric Antrum Stomach (min.) AY NY CK AY NY CK 0 112 ± 67.6 107 ± 59.8 115 ± 71.2 29.3 ± 9.7  23.7 ± 10.6 25.8 ± 11.3 30 242 ± 37.6 122 ± 32.5 127 ± 33.8 52.5 ± 22.6 31.1 ± 1.1  30.2 ± 0.8  60 157 ± 17.3 121 ± 39.6 125 ± 41.8 58.4 ± 10.6 24.6 ± 0.7  25.4 ± 0.5 

The above results show that unlike the control yeast composition or saline, the activated yeast composition could stimulate the stomach to contract by increasing the intensity of the electrical signals over both the gastric antrum and the stomach.

Example 2 Effects of the Treatment on Gastric Acid and Pepsin

Thirty Wistar rats of average weight of about 180-200 g (4-6 months old) were randomly divided into three equal groups. Rats in the AY group were administered 2 ml of the activated yeast composition once daily for five days. Rats in the NY and CK groups were given 2 ml of the control yeast composition and saline once daily for five days, respectively. The rats in all three groups were otherwise maintained under the same conditions.

After the fifth dose of yeast composition was administered to the animals, the animals were given only water, but no food, for the next 24 hours. The rats were then anesthetized with ether. An incision was then made in the middle of the abdomen of the animal and the stomach was located. The pylorus was then ligated. The activated yeast composition, control yeast composition, and saline were administered at 3 ml/kg body weight through the duodenum by injection to rats in the AY, NY and CK groups, respectively. Then, the incision was stitched. Two hours later, the animals were sacrificed. The whole stomach was removed. The gastric contents were emptied into a conical centrifuge tube, measured for its volume and pH value, and centrifuged at 1500 rpm for 10 minutes. The supernatant was collected.

The pepsin concentration in the gastric juice was determined by the HPLC method.

The experimental results are summarized in Table 3 below. TABLE 3 Effects of Treatment on Secretion of Gastric Acid and Pepsin Activity Group Gastric Juice (ml) Gastric Acid (μM) Pepsin Activity (μM) CK 11.2 ± 2.1 1.2 ± 0.5 92.2 ± 23.3 NY 10.7 ± 2.2 1.1 ± 0.4 91.7 ± 22.4 AY  4.8 ± 1.8 0.4 ± 0.2 43.6 ± 13.6

These data demonstrate that the activated yeast composition decreased gastric acid concentration and pepsin activity, as compared to the control yeast composition and saline.

While a number of embodiments of this invention have been set forth, it is apparent that the basic constructions may be altered to provide other embodiments which utilize the compositions and methods of this invention. 

1-4. (canceled)
 5. A composition comprising yeast cells derived from cells of the strain deposited at the China General Microbiological Culture Collection Center with an accession number selected from the group consisting of AS2.559, AS2.311, AS2.994, ACCC2045, IFFI1044, AS2.180, AS2.612, AS2.377, AS2.282 and AS2.69, wherein said yeast cells are characterized by their ability to treat gastroparesis in a subject, as a result of having been cultured in the presence of an alternating electric field having a frequency in the range of 9500 to 13500 MHz and a field strength in the range of 200 to 450 mV/cm, as compared to yeast cells not having been so cultured. 6-12. (canceled)
 13. The composition of claim 5, wherein said frequency is in the range of 9500-10500, 11700-12700 or 12200-13200 MHz.
 14. The composition of claim 5, wherein said field strength is in the range of 235-255, 240-260, 250-270, 255-275, 265-285, 275-295, 280-300, 290-310, 290-320, 330-350 or 360-380 mV/cm.
 15. The composition of claim 5, wherein said composition is in the form of a tablet, powder, or a health drink.
 16. The composition of claim 15, wherein said composition is in the form of a health drink.
 17. The composition of claim 5, wherein said gastroparesis is associated with diabetes.
 18. A method for treating gastroparesis in a subject, comprising orally administering to said subject the composition of claim
 5. 19. The method of claim 18 comprising oral administration. 